CANADIAN CHEESE SOUP RECIPE: HOW TO MAKE IT
My family loves Canadian bacon, but I don't run across a lot of dishes that call for this pork product. Everyone was thrilled the first time I offered this succulent soup. —Jolene Roudebush, Troy, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.
Nutrition Facts : Calories 252 calories, FatContent 11g fat (0 saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 402mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 19g protein. Diabetic Exchanges 2 meat
EASY SCRAPPLE RECIPE - FOOD.COM - FOOD.COM - RECIP…
Make and share this Easy Scrapple recipe from Food.com.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 12 slices, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pour 2 cups of water in a sauce pan and bring to a boil.
- Cut sausage into pieces and add to boiling water mixing throughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage.
- Add cornmeal and mix throughly and pour into loaf pan.
- Refrigerate until completely cooled.
- Slice and fry in frying pan with cooking spray.
Nutrition Facts : Calories 159.5, FatContent 11.3, SaturatedFatContent 3.8, CholesterolContent 21.9, SodiumContent 349.5, CarbohydrateContent 9, FiberContent 0.9, SugarContent 0.1, ProteinContent 5.4
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